Halibut With Lentils And Mustard Sauce

• 2 Tbl olive oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 med. sweet potato, peeled and cut into 1/4 inch pieces
• 2 1/2 cup low sodium chicken broth
• 1 1/4 cups green lentils, rinsed, kosher salta and black pepper
• bunch spinach
• 1 cup celery, chopped
• 4 6-oz pieces of halibut filet
• 1/4 cup dijon mustard
• 1/4 cup dry white wine
• 1 Tbl chopped fresh tarragon

1. Heat 1 tablespoon olive oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 5-6 minutes
2. Add garlic, sweet potato and cook, stirring for 1 minute. Add broth and lentils and simmer, covered, until lentils are tender (20-25 minutes), season with salt/pepper (1/2 tsp each). just before adding serving, add spinach and celery.
3. heat remaining oil in large skillett over med. high heat. Season fish with salt/pepper. Cook until opaque - 3-5 minutes per side
4. in a bowl, whisk mustard, wine and tarragon together.
5. Form bed of lentils/spinach. Center fish on top. Drizzle mustard mixture over fish and lentils

tbl olive oil, onion, garlic, sweet potato, chicken broth, green lentils, spinach, celery, filet, dijon mustard, white wine, tbl

Taken from www.epicurious.com/recipes/member/views/halibut-with-lentils-and-mustard-sauce-1279012 (may not work)